Recipe - Vietnamese Salad Rolls With Chicken Shrimp And Beef

24 Rice paper sheets;
(available in Chinatown)
=== NUOC CHAM ===
1 cup Fish sauce
4 tablespoon Lime juice
1 teaspoon Minced garlic
2 teaspoon Chili
4 tablespoon Water
2 tablespoon Sugar
=== MARINADE ===
1 tablespoon Minced ginger
2 tablespoon Minced lemongrass
One half tablespoon Minced garlic
2 tablespoon Lime juice
1 tablespoon Chili paste
1 tablespoon Hoisin
2 tablespoon Sesame oil
=== FILLING ===
1 small Napa cabbage; cut fine
chiffonade
1 Cucumber; peeled, seeded,
And finely julienned
2 Red peppers; finely
julienned
1 Carrot; finely julienned
2 tablespoon Minced ginger
2 tablespoon Chopped cilantro ; (to 3
tbspns)
2 tablespoon Chopped mint; (to 3 tbspns)
2 tablespoon Nuoc Cham (to 3 tbspns);
(see above)
4 ounce Shredded chicken breast
4 ounce Sliced beef sirloin tip
4 ounce Coarselychopped shrimp
=== TRADITIONAL GARNISH
PLATTER ===
12 small Lettuce leaves ; (to 16)
10 Sprigs mint ; (to 12)
10 Sprigs cilantro ; (to 12)
1 Cucumber; cut small spears
One half cup Mung bean sprouts
1 Carrot; julienned
10 Chiles (to 12); preferably
fresh Thai
Bird
10 Lime wedges ; (to 12)

Nuoc Cham: Assemble all ingredients and let stand in a bowl that it may be
presented in later. Marinade: Blend all marinade ingredients together. Set
aside. Filling: Cut all vegetables carefully and mix with herbs. Wait to
season with Nuoc Cham until you are ready to roll. Brush chicken, beef and
shrimp with marinade and cook, preferably on grill. Cool after grilling.
Cut chicken, beef and shrimp into desired size and toss with any leftover
marinade to season. To Assemble and Serve: Soak the rice papers a few at a
time in hot water. Have a towel ready to work on and to take up some of the
extra moisture. Have your fillings ready and seasoned. Roll a variety of
salad rolls (some just chicken, just vegetable, some combos, etc.) until
all filling and wrappers are used. Arrange the garnishes on a platter along
with the fresh salad rolls and the Nuoc Cham dipping sauce. Tradition has
it that the guests using a lettuce leaf as a cup will garnish his or her
own salad roll as they choose and dip into Nuoc Cham. This recipe yields 8